Ingredients
- SpinneysFOOD earl grey tea bags 2
- Salted butter 175g
- SpinneysFOOD extra fine caster sugar 175g
- Vanilla extract 1 tsp
- SpinneysFOOD free range large eggs 3
- SpinneysFOOD self-raising flour 175g
- Milk 1 tbsp
- Whipping cream 50ml
- Cherry jam 185g
- SpinneysFOOD super fine icing sugar 3 tbsp
- SpinneysFOOD Cherries 250g
Nutrition (Per serving)
- Calories 603
- Fat 27g
- Saturates 15g
- Protein 5g
- Carbs 86g
- Sugars 41g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Earl grey Victoria sponge with cherry jam and whipped cream
British 25 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Grease and line 2 x 17cm springform cake tins with baking paper.
- Cut open the tea bags and place the tea leaves in a blender, or spice grinder, and blitz until fine. Set aside.
- Place the softened butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy, then beat in the vanilla.
- Make sure the eggs are at room temperature before gradually adding them, one at a time, to the butter mixture with the mixer running.
- Sift the flour and gently fold into the mixture with the warm milk and Earl Grey tea.
- Divide the batter between the two prepared tins and bake for 20-25 minutes, or until light golden brown and springy in the middle.
- Allow the sponges to cool for 5 minutes in the tins then carefully turn them out onto a rack and allow to cool completely.
- To prepare the filling, whip the chilled cream until stiff peaks form.
- To assemble the cake, trim the tops of the cakes then set one sponge cut-side down. Using a tablespoon, dollop the jam and half the whipped cream over the sponge. Top with the second sponge layer. Dollop the rest of the whipped cream on top.
- Dust with the icing sugar and decorate with the cherries.